Which butter is better for cooking, salted or unsalted? And what do you think about the distinction between French butter and butter made in other countries?

David Goodridge says: Always unsalted because you can add salt for more taste. Every country makes great butter France still sticks to traditional methods of making butter, which are famous and have a long history. They also use a special breed of cow that ensures premium quality.

What is the best way to clarify stocks?

Florian Trento says: Here are a few steps.

Step 1: Ensure the stock is ice cold.

Step 2: Make a mix with egg whites, minced stock base flavoring (chicken for chicken consomme, fish for fish consomme, beef for beef consomme etc.) a bit of water and a minced vegetables with a pinch of salt, this is called a clarification.

Step 3: Ensure the clarification is cold, best is overnight.

Step 4: Bring the two together, ratio is 20% clarification and 80% stock.

Step 5: Bring this very slowly to a boil, the clarification should form a cake which rises to the top and clarifies the stock.

Step 6: Once it's risen, reduce heat and simmer for 30 to 60 minutes.

Step 7: Allow it to cool a bit, the cake wil sink, do not disturb the cake!

Step 8: Pass the consommon carefully through a cheese cloth and remove all excess fat.

What are preserved lemons and are they difficult to make? 

Eric Hendry says: Preserved Lemons are used a lot in North African cuisine. They have become more and more popular and easier to find in gourmet food stores and posh deli's. They are extremely easy to make, but require a little bit of patience as they take at least three months to mature. You can make a slightly quicker maturing time by freezing the lemons over night and defrost them before you continue with this recipe.

Preserved Lemons
1.5 kg lemons(unwaxed, organic)
350g kosher salt
1 tablespoon coriander seeds
2 cinnamon sticks
250ml lemon juice
750ml warm water

Wash and dry lemons. Cut and quarter the lemons the the tip to base leaving the lemon intact. Stuff the lemon with the kosher salt and arrange in a sealable glass jar. Sprinkle the lemon layers with the coriander seeds and excess salt. Stuff the the remainder of the salt and cinnamon sticks into the top of the jar. Combine the honey, lemon juice and warm water together and stir until dissolved. Pour the 'pickling' liquid into the jar making sure all the lemons are covered completly. Close the jar and place into a pot of cold water, and bring the pot slowley to a boil. Leave to jar to simmer for 8 minutes. Turn off the heat and let the jar cool in the water until cool enough to handle. Store your lemons in a dark cupboard for at least three months. Like a fine wine these lemons will improve with age. Once opened you can keep them in your fridge for quite some time. Enjoy!